Ingredients:
• Beetroot: 2 (boiled and diced)
• Curd/Yogurt: 1 cup (whisked, fresh)
• Pak Choi Microgreens: A handful
• Roasted Cumin Powder: 1/2 tsp
• Salt: To taste
• Black Pepper Powder: 1/4 tsp
• Chopped Mint Leaves: 1 tbsp (optional)
• Honey or Jaggery Syrup: 1 tsp (optional for a slight sweetness)
Instructions:
1. Prepare the Beetroot: Boil the beetroot until tender. Once cooled, peel and dice it into small cubes.
2. Whisk the Yogurt: In a mixing bowl, whisk the curd until smooth. Add a pinch of salt and roasted cumin powder for extra
flavor.
3. Combine Ingredients: Add the diced beetroot to the whisked yogurt. Mix gently to coat the beetroot evenly.
4. Season the Salad: Sprinkle black pepper powder and adjust salt as needed. Add honey or jaggery syrup if you prefer a slightly
sweet touch.
5. Garnish with Microgreens: Top the salad with fresh Pak Choi microgreens and chopped mint leaves for a refreshing flavor
and a nutritional boost.
6. Serve: Chill the salad for 15-20 minutes if desired and serve it as a side dish or a light, healthy snack.
Enjoy the vibrant colors and the refreshing taste of this nutritious salad! “
Recipes
Reviews
There are no reviews yet.